General Manager - Lancaster School Nutrition

Whitsons Culinary Group • Lancaster, PA

1d • Onsite

About The Position

The General Manager leads school food service operations for Whitsons, managing a team that provides nutritious, high-quality meals to students and staff. The role oversees daily operations, including scheduling, production, procurement, inventory, quality control, food safety, compliance, budgeting, staffing, vendor relationships, and performance goals. The General Manager works with school staff and clients to support student health, learning, and well-being, and fosters a positive, inclusive, student-centered kitchen culture.

The position carries location-level financial responsibility, including budgeting, forecasting, P&L management, cost controls, sales growth, and profitability. It also includes team recruitment, coaching, development, and retention; client and guest relationship management; company marketing initiatives and community partnerships; regulatory compliance; audit readiness; and continuous operational improvement. The role is hands-on during mealtimes, with office work before and after meals.

This is a full-time exempt position aligned with the assigned school district calendar. The General Manager must be available during operational hours as needed, and extended hours or flexible scheduling may be required. Vacation and planned time off should be scheduled during school closures when possible. Summer work may be required where summer feeding or other summer operations are offered. The role requires daily onsite presence, with approximately 80% of the workday spent in schools observing and supporting the team. Some travel for corporate meetings, training, conferences, or multi-location support is required; approved travel expenses are covered by the company.

Requirements

• Meet one of the listed education and experience pathways: a bachelor's degree in a related field; a bachelor's degree in any field plus a state-recognized school nutrition director certificate or at least one year of relevant food service experience; an associate degree in a related field plus at least one year of relevant food service experience; or a high school diploma/equivalency plus at least three years of relevant food service experience.
• Have 5–7 years of progressive experience in restaurant or food service operations.
• Have 3–5 years of general management experience with full P&L responsibility.
• Have three years of food service management experience as a manager or director.
• Have at least one year of experience in K–12 programs.
• Hold ServSafe certification and any local food safety certification required in the jurisdiction of employment; be knowledgeable about local health and food safety ordinances.
• Demonstrate financial analysis, budgeting, forecasting, and P&L management skills.
• Be proficient with POS platforms, scheduling software, reporting tools, and Microsoft Office Suite, including Word, Excel, PowerPoint, and Outlook.
• Demonstrate success in driving sales growth, controlling costs, and achieving profitability targets.
• Have a proven record of building and leading high-performing teams.
• Have working knowledge of cooking procedures, recipe adherence, and recipe scaling.
• Be available during operational hours as needed, including extended hours or flexible scheduling when business demands require.
• Meet the physical demands of the position, including extended periods of standing and walking and occasionally lifting or moving up to 50 pounds.

Nice To Haves

• K–12 or institutional food service management experience.
• Additional management or hospitality certifications.
• Experience in multi-unit oversight or area management.
• Bilingual Spanish skills.
• Knowledge of USDA school meal guidelines and food safety regulations.

Responsibilities

• Lead and develop the food service team to deliver nutritious, high-quality meals to students and staff.
• Oversee daily operations, including scheduling, production, procurement, inventory, and quality control.
• Manage location-level budgets, P&L, forecasting, food and labor costs, operating expenses, and profitability targets.
• Ensure compliance with USDA child nutrition program guidelines, HACCP standards, health codes, sanitation requirements, and applicable federal, state, and local regulations.
• Manage staffing, vendor relationships, performance goals, and operational resources.
• Partner with school staff and clients to support student health, learning, and well-being and sustain strong client and guest relationships.
• Recruit, coach, develop, and retain high-performing teams while maintaining a supportive work environment.
• Execute company marketing initiatives and develop local partnerships and community relationships to increase participation, revenue, and brand presence.
• Maintain audit readiness, monitor quality metrics, and drive continuous operational improvement.
• Provide daily onsite operational oversight and support across the assigned location and school district.

Benefits

• Competitive salary of $110,000–$115,000.
• Performance bonus opportunities.
• Health, dental, and vision benefits.
• Paid holidays and time off.
• Retirement plans.
• Family-friendly schedule with no nights or weekends stated in the introductory description.
• Approved travel and related expenses covered by the company.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager